Memo - Snowflakes & Coffeecakes Cooking School



snicker caramel brownies

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CHEWY, FUDGY HOMEMADE BROWNIES MADE FRESH FROM SCRATCH. THESE ARE GOOD ENOUGH TO EAT ALONE – BUT TRULY DECADENT POKED AND FILLED WITH CREAMY SALTED CARAMEL, ROASTED PEANUTS, GLAZED WITH DARK CHOCOLATE GANACHE AND SPRINKLED WITH PIECES OF SNICKERS. SERIOUSLY RICH AND DELICIOUS!

INGREDIENTS:

BROWNIES:

½ cup butter

8 ounces chopped semi-sweet or dark chocolate bars (we use Ghiradelli)

¾ cup granulated sugar

¼ cup light brown sugar (packed)

3 large eggs (room temperature)

2 teaspoons vanilla

½ cup plus 2 tablespoons all-purpose flour

2 tablespoons cocoa powder (unsweetened)

1/2 teaspoon salt

½ cup heavy cream (whipping cream)

1 cup dark chocolate chips

1 jar (12 oz.) salted caramel sauce (room temperature)

1 cup salted & roasted peanuts (NOT dry roasted)

3 Snickers Bars (regular size, cut into pieces)

CHOCOLATE GANACHE:

6 oz. dark chocolate bar, chopped fine (I use Ghirardelli dark)

½ cup heavy cream

HOW WE MAKE THESE:

1. In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in chopped chocolate, stirring constantly. Pour into a large mixing bowl and allow to cool slightly for 10 minutes.

2. Preheat oven to 350 degrees and lower oven rack to lower third position. Line an 8x8-inch square baking pan with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides.

3. Whisk the granulated and brown sugars into the cooled butter/chocolate mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla.

4. Gently fold in the flour, cocoa powder and salt. When blended, fold in the dark chocolate chips.

5. Pour batter into prepared baking pan and bake for 25-28 minutes or until the brownies just begin to pull away from the edges of the pan. If you test with a toothpick, insert into the center and it will come out with only a few moist crumbs when done. Keep an eye on them after 25 minutes and DO NOT OVERBAKE.

6. Allow brownies to cool completely in the pan. As soon as they reach room temperature, poke holes into the cooled brownies about every ¾-inch apart, using the rounded end of a wooden dowel or spoon.

7. Slowly pour half of the salted caramel syrup evenly over the top of the brownies, using a spatula to spread it evenly over the top and into each hole. Sprinkle roasted peanuts evenly over the top. Drizzle remaining salted caramel syrup evenly over top and smooth. Cover and let chill in the fridge for about 30 minutes.

8. Prepare Chocolate Ganache: While frosted brownies are in the fridge, heat heavy cream in a small heavy saucepan. As soon as you see small bubbles around the entire edge of the pan, remove from heat and immediately pour over chopped chocolate. Let sit for 3 minutes, then blend with a whisk until combined, shiny and smooth.

9. Remove brownies from the fridge and carefully pour layer of chocolate ganache over top, smoothing with an offset spatula gently to spread without disturbing the caramel and peanut layer. Immediately sprinkle Snicker Bar pieces evenly over the top of the brownies.

10. When ready to cut and serve, lift the brownies out of the pan using the overhang on the sides and cut into squares. For neat squares, use a very sharp knife and wipe it clean with a paper towel after each cut.

11. Store the brownies in an airtight container at room temperature or in the refrigerator (if you prefer chilled brownies).

YIELD: 16 brownies

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